1. Preheat the oven to 325 degrees F. 2. To make the stuffing, cook the pancetta in a large skillet over medium-high heat, stirring occasionally, until crisp, about 5 minutes. 3. Spoon off all but 1 tablespoon of fat. 4. Reduce the heat to medium and cook the onion, garlic, chopped fennel, thyme, salt, pepper, rosemary and fennel seeds, stirring often, until the onion is softened, about 10 minutes. 5. Stir in the red pepper, bread crumbs, parsley and pine nuts. 6. Let cool for 10 minutes. 7. Open the turkey breast and lay flat on the work surface. 8. Fold back the filets towards the outside of the breast. 9. Spread the stuffing over the breast, leaving 1" border on all sides. 10. Starting at one side edge, roll up. 11. At four evenly spaced intervals, tie with kitchen string. 12. Brush with oil, sprinkle with salt and pepper, and place on a rack in the roasting pan. 13. Pour in 1/2 cup of the chicken stock. 14. Roast in a 325 degree F oven, adding stock as necessary to maintain level, for 2-1/2 hours or until no longer pink inside and meat thermometer inserted in centre registers 180 degrees F. 15. Transfer to a cutting board, tent with foil and let stand for 20 minutes. 16. Meanwhile, skim the fat from the pan juices. 17. Place the pan over medium heat and whisk in the flour. 18. Whisk in the remaining stock and wine. 19. Bring to a boil and cook, stirring until thickened, about 3 minutes. 20. Strain into a gravy boat. 21. Slice the turkey and serve with the sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
